Coat the bottom
of a large skillet with the olive oil and heat over medium-high heat.Add the chicken and cook until done,
seasoning with salt and pepper to taste.Add the onion and all the bell peppers and cook until crisp-tender.

Meanwhile, whisk
the flour into the chicken broth until dissolved. Stir the chicken broth
mixture into the chicken and veggie mixture, then stir in the milk, coconut
milk, red curry paste, lime juice and ginger.Cook over medium heat, stirring often, 3-4 minutes or until mixture is
thick and bubbly. Serve chicken mixture
over rice.